Chef Eric Jenkins

Chef Instructor, Culinary Arts

Instructor Eric Jenkins
Location: Online Programs
Favorite Dish: Pork Scallopini

"Don’t be afraid to make mistakes in the kitchen! Making a mistake while cooking is a teachable moment — not learning from it is the real mistake!"

Chef Eric Jenkins

About

Chef Eric has worked as White House Kitchen Chef, in addition to Executive Chef roles. He is an Advisory Board Member of The Culinary Institute of America’s Alumni Magazine, Mise En Place. He’s won such awards as BVP Honors Leadership Award and Jacob Rosenthal Leadership Award from The Culinary Institute of America. He was also a Food Service Director for a healthcare group and brings marketing and social media experience.

Eric is a U.S. veteran, having spent 24+ years in the United States Army. He traveled to China for three weeks experiencing the cuisine and absorbing the culture, worked with Iron Chef Masaharu Morimoto during a demo at his culinary school, and worked at the White House on several Inaugurations, State Dinners, and other official functions.

Honors, Awards & Affiliations

  • ServSafe® Food Protection Manager
  • Master Certified Food Executive
  • Certified Professional Food Manager
  • Certified HACCP Manager
  • BVP Honors Leadership Award Winner, The Culinary Institute of America, 2015
  • The Jacob Rosenthal Leadership Award Winner, The Culinary Institute of America, 2013
  • ACF Nutritional Hot Food Challenge Champion, 32nd U.S. Army Culinary Arts Competition, 2007
  • 1 Gold, 4 Silver and 4 Bronze American Culinary Federation Medals (1999-2007)
  • Food Service Non-Commissioned Officer of the Year, 1993

Professional EXPERIENCE

  • Executive Chef - Nach Yo Food Truck LLC, Columbus, OH
  • White House Kitchen Chef (Contractor) - Washington, DC
  • Food Service Director - Healthcare Services Group, Columbus, OH
  • Dietary Director - Meadow Grove Transitional Care Center, Grove City, OH
  • Culinary Arts Instructor - United States Army, Kaiserslautern, Germany
  • Veterans Admissions Counselor - The Culinary Institute of America, Hyde Park, NY
  • Food Service Advisor - United States Army, Kaiserslautern, Germany
  • Dining Facility Manager - United States Army, Washington, DC
  • Cook 2 (Externship) - Kona Café Walt Disney Worldwide Services Inc, Orlando, FL

Dish Examples

Chicken Stir-Fry

I loved my time in China and studying Asian cuisine. This is chicken stir-fry with yakisoba noodles, onions, broccoli rabe, peanuts, red onion, and yellow and red peppers.

Chicken stir-fry with yakisoba noodles, onions, broccoli rabe, peanuts, red onion,yellow and red peppers.

Fresh Mussels in a Coconut Cream, Lime, and Lemongrass Broth

This dish is excellent topped with Sriracha hot sauce.

Fresh Mussels and a Coconut Cream, Lime and Lemongrass Broth

Education

  • Bachelor of Professional Studies in Culinary Arts Management, The Culinary Institute of America
  • Associate of Occupational Studies Degree in Culinary Arts Management; Associate in Applied Sciences in Restaurant and Culinary Management, The Culinary Institute of America

In The News

Special Interests

Photography, cooking, poetry, music appreciation, and scrapbooking.

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